Are you’re planning to treat yourself to a home-made chippy tea? You’d batter believe we’ve got a recipe that blows all the others out of the water!
Our fish and chips recipe fits perfectly into the Slimming World eating plan. Cod fillets, potatoes and mushy peas are all Free Foods – meaning you can fill your plate with as much as you fancy. Plus, we cover the fish in a slimming-friendly breadcrumb coating, so you can enjoy this delicious dish while keeping any weight loss worries at bay.
Slimming World fish and chips
serves 4
2 Swips per serving
ready in 45 minutes
What you need:
3 medium slices day-old white bread from a small 400g loaf, torn into pieces
800g floury potatoes, such as Desiree or King Edward, peeled and cut into thick chips
1 cal cooking spray
4 x skinless and boneless cod fillets
2 eggs
2 level tbsp beer
small handful of fresh parsley, finely chopped, to serve
canned mushy peas, to serve
lemon wedges, to serve
What you do:
1. Preheat your oven to 220°C/fan 200°C/gas 7. Line two baking trays with baking paper. Whizz the bread in a food processor until crumbed, then transfer to a plate.
2. Boil the chips in boiling water for 4-5 minutes, then drain well, return to the pan and cover. Lightly shake to roughen up the chips’ edges, then arrange on one of the baking trays in a single layer. Spray with 1 cal cooking spray, season lightly, then bake for 15-20 minutes, or until golden.
3. While they’re cooking, season the cod fillets. In a shallow bowl, beat together the eggs and beer. Dip a fillet in the egg mixture, then coat evenly with the breadcrumbs. Transfer to the second baking sheet. Repeat with the remaining fillets and bake for 15-20 minutes, or until cooked through and lightly browned
4. Sprinkle the parsley over the fish and serve with the chips and plenty of hot mushy peas, plus lemon wedges for squeezing over.
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